[Post-Harvest Management] Kidney fern leaves are typically dried after harvest. Once harvested, the finished product is first pre-cooled to maintain quality and freshness. After pre-cooling, the leaves are bundled into groups of 20 and placed into individual boxes. Each box is then stored in a controlled environment with a relative humidity of 90% to 95%, which helps prevent moisture loss and maintains the texture of the leaves. The storage temperature should be kept between 2°C and 4°C to ensure optimal preservation. Unlike some other plant products, kidney fern cutting leaves generally do not require the use of preservatives or chemical solutions during storage. This natural method allows for a shelf life of up to 7 to 14 days, depending on the initial quality and handling conditions. Proper post-harvest management is essential to retain the color, aroma, and overall market value of the product.
[Packing Material] For packaging, a standard corrugated plastic box measuring 60cm x 45cm x 30cm is commonly used. These boxes are lined with a plastic film to protect the leaves from external contaminants and to help maintain the desired humidity level inside. It is important to ensure that both the liner and the corrugated box have sufficient ventilation holes. These holes allow for proper air circulation, preventing the buildup of excess moisture, which could lead to mold or spoilage. Adequate ventilation also helps regulate temperature and extends the storage life of the product. When packing, care should be taken to avoid crushing or damaging the bundles, as this can affect the appearance and usability of the kidney fern leaves.
Puffed Corn Flour
Puffed corn flour is a type of flour made from corn that has been puffed or expanded through a process of heat and pressure. The process involves heating the corn kernels until they become soft and moist, and then rapidly releasing the pressure, causing the kernels to puff up. The puffed corn is then ground into a fine flour that can be used in a variety of recipes. Puffed corn flour is often used as a gluten-free alternative to wheat flour in baking and cooking, and is also used in snack foods such as popcorn and corn chips. It is high in fiber and protein, and has a light, airy texture that makes it ideal for use in baked goods.
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